RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4080
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| Recipe Name: |
Cookies 'n Cream Cookies - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
15 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
15 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2.5
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
12 Each cookies, oreos broken into small pieces
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Directions:
Preheat the over to 350 degrees.
In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).
Add egg and vanilla and beat until well mixed.
In a medium bowl, whisk together flour, baking soda, and salt.
With the mixer on low, slowly add the dry ingredients into the wet until just combined.
Gently fold in Oreo pieces.
With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2″ apart.
Bake for 8-10 minutes*, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely. |
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| Nutrition per Serving: |
| Calories: |
79 |
Total Carbs: |
36.2 |
Net Carbs: |
35.1 |
| Cholesterol: |
0.9 |
Fat: |
5.7 |
Protein: |
1.91 |
| Fiber: |
1.05 |
Sodium: |
209.98 |
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